According to the Waldorf-Astoria Hotel in New York, the true
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 ripe eating apple
juice of 1 lemon
1 stalk celery, chopped fine
1/4 cp mayonnaise
salt and pepper
crisp lettuce leaves
1 - Wash, core, and pare apple. Cut in halves and slice halves.
2 - Reserve 4 slices.
3 - Cut remaineder in narrow strips
4 - All should be doused generously with lemon juice to keep from turning dark.
5 - Mix celery, mayonnaise, and apple strips.
6 - Season wsith a little salt, white pepper, or to taste.
7 - Arrange on lettuce.
8 - Top with apple slices.
Makes 1 serving.
A large Waldorf Salad makes a perfect light luncheon. Or serve a
small amount as an appetizer slad at the beginning of a luncheon or dinner.
California Waldorf Salad: Add 1 cp halved and seeded Emperor grapes
or seedless white grapes and 1/2 p broken California walnuts to celery,
mayonnaise, and apple strips. Increase mayonnaise to 1/2 cp. Com-
plete recipe as described.
Makes 2 servings.